Ingredients
The following ingredients have 14 Servings
- 1 cup maraschino cherries, (stems removed and chopped (I like to get 2 (14oz) jars, to have cherries for serving them)
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, (melted)
- 2 tablespoons maraschino cherry juice
- 1 large egg
- 1 teaspoon vanilla extract, (or cherry extract! - or both!)
- 2 1/2 cups all-purpose flour, (plus extra for rolling)
- 1/2 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- vegetable or canola oil or frying
- 2 ½ cups powdered sugar
- 2 to 3 tablespoons maraschino cherry juice
- 1 tablespoon bourbon
Instruction
- Whisk together the milk, butter, cherry juice, egg and vanilla extract until combined.
- Stir together the flour, sugar, baking powder and salt, then sift it into the bowl of your electric mixer fitted with a paddle attachment. Add in the milk mixture and pour it into the dry ingredients with the mixer on medium speed. Mix until combined, about 3 to 4 minutes.
- Add the chopped cherries into the dough and mix until combined. The dough will be sticky but you want it to start to pull away from the sides of the bowl.
- Place the dough on a floured surface. Roll it out until it’s about ¼ to ½ inch in thickeness. Use a round biscuit cutter (about 2 ½ inches in diameter) to cut out rounds. Use something smaller, like the wide end of the frosting tip, to cut out the center. Place the dough on a parchment paper lined baking sheet and repeat with remaining dough.
- Heat the oil in a pot fitted with a candy thermometer over medium heat until it reaches 375 degrees F. Add 2 to 3 donuts at a time and cook until golden about 2 minutes per side. Remove the donuts with a slotted spoon and place them on a paper towel to drain excess grease. Repeat with remaining donuts.
- Dip each donut in the glaze and let them sit for 5 minutes. Eat!
